With Memorial Day here I want to also repost my Ultimate Pasta Salad recipe. This pasta salad recipe has been tweaked over the years and has aspects from multiple recipes I have encountered. The largest influence being my Mom’s recipe. This is not your store bought macaroni salad. Seeing it is made with oil and vinegar not mayo you don’t have to be as paranoid about keeping it chilled during the day.
This pasta salad has a great texture the peppers, celery and onions give it a great crunchy texture and it is easy to make. The garlic, mustard and dill pickle brighten up the dish
1 box of rigatoni
1 small onion diced
1 bell pepper diced
3 stalks of chopped celery
2 tbls of chopped garlic
1 tsp of mustard
1 chopped dill picked spear
¼ cup of chopped scallions
1/2 pint of antipasto
1 small jar of marinated artichokes
1/4 cup of Italian dressing
You first want to boil your pasta until it is al dente. Put all of the ingredients in a bowl. Add the antipasto oils and all to the salad. You will want to drain the juices of the marinated artichokes. Once everything is mixed together toss with the Italian dressing and add salt and pepper to taste.
Chill the pasta salad for at least a couple of hours and start grilling. This is The Ultimate Pasta Salad Recipe I am sure after tying this you will agree this tastes better than the watery white tasteless macaroni salad you buy in a store
